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In 18th-century ice-cream was considered one of the most desirable desserts. The ice needed to make it and keep it was cut from frozen rivers in winter and stored in deep cellars over the summer. The glacier itself functioned a bit like a thermos. The lower part of its capacious interior was filled with broken ice. A liner in the form of a deep bowl was pressed down into this layer of ice and the cold delicacy was scooped into it. Another liner (with handles and a high rim) was placed on top of the first and this too was filled with pieces of ice. The domed lid prevented this ice from thawing too quickly and the ice-cream sandwiched between two layers of ice could remain unthawed even for the duration of prolonged banquets. |
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